Oyster sauce, agaric and Pleurotus eryngii

Oyster sauce, agaric and Pleurotus eryngii

Introduction:

"I've always liked oyster sauce. I think I've removed oyster sauce and shiitake mushroom, but I haven't done it. Later, I thought of oyster sauce and apricot abalone mushroom that I had eaten outside, so I began to pour it on my own. Moreover, compared with restaurants, I added a little more oil. It's too greasy outside. It's comfortable and refreshing to eat. It's very suitable for many girls who are afraid of being fat. Their fresh eyebrows fall off I think we all know that. "

Production steps:

Step 1: Ingredients: Pleurotus eryngii, carrot, fungus (I've blanched it a little) green pepper and garlic

Step 2: all materials are sliced for standby

Step 3: add a little lard to fry carrot (carotene of carrot is fat soluble, it must be fried before it comes out, which can increase nutrition)

Step 4: stir fry the carrots for a while

Step 5: add water and simmer

Step 6: remove the carrots (to keep them crisp) and start mixing with oyster sauce

Step 7: add a little more soy sauce

Step 8: put the carrots on the plate

Step 9: add the Pleurotus eryngii and simmer in the juice

Step 10: add agaric, green pepper and garlic slices

Step 11: add sugar to increase freshness

Step 12: add the carrots and stir fry them

Step 13: collect the juice and put it on the plate. The fresh eyebrows fall off

Materials required:

Pleurotus eryngii: right amount

Auricularia auricula: right amount

Carrot: right amount

Green pepper: right amount

Garlic: right amount

Lard: right amount

Oyster sauce: right amount

Salt: right amount

Soy sauce: right amount

Water: moderate

Note: 1. This dish do not add MSG, Pleurotus eryngii has been very delicious, and oyster sauce is more delicious, so it is best not to add MSG.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh